Brioche Mincemeat Doughnuts

Description

A sweet buttery brioche dough stuffed with fruity mincemeat and coated in a spiced sugar flavoured with cinnamon, nutmeg and cloves.

Scale

Ingredients

for the doughnuts

125 ml/half cup of warmed milk

14g /half an ounce of fast action dried yeast

120g / 4oz of caster sugar

500g / 17.5oz of strong bakers flour

10g / .3oz of salt

6 large eggs

390g /13.5oz softened butter

500g / 17.5 of mincemeat

to cook the doughnuts

1 litre / 2 pints of vegetable oil

to coat the doughnuts

3 tablespoons of castor sugar

1 teaspoon of ground cinnamon

half a teaspoon of ground nutmeg

a quarter teaspoon of ground cloves

Instructions

Sprinkle the dried yeast into the warmed milk then stir in the sugar and leave for 15 minutes.

Place the flour, salt, and eggs into the bowl of your stand mixer and beat with the paddle attachment for 2/3 minutes. Add in the yeasted milk and continue to beat the dough for a further 5 minutes.

Turn your mixer to its slowest setting and slowly, little by little, add the softened butter to the dough. Beating well between each addition until all the butter has been well incorporated.

Turn your dough out into a clean bowl and refrigerate overnight. When it’s well chilled the soft dough becomes much easier to handle.

Next day knock the air out of the dough and turn it out onto a well-floured work surface, Cut the dough in 25g /1-ounce pieces and roll each one into a ball. This mix should give you 20/25 doughnuts.

Place each doughnut on its own little strip of baking parchment sitting on a tray. This makes it easier to slid them into the oil for cooking later because they will become quite soft again as they prove.

Cover the tray with a damp cloth to prevent a skin forming on the doughnuts and leave it in a warm place till they’ve nearly doubled in size.

When you’re ready to cook the doughnuts heat the oil to 150c. Gently slide each doughnut from its strip of parchment into the hot oil and cook for 3/4 minutes each side till golden. Do this in batches of 3 or 4 at a time so as not to overcrowd the pan. Then drain the doughnuts well on kitchen towels.

To fill the doughnuts put the mincemeat into a piping bag then gently poke a deep hole in the side of each doughnut with a knife. Use the piping bag to squeeze in as much of the mincemeat as possible.

When each of the doughnuts is filled mix together the caster sugar, ground cinnamon, nutmeg, and cloves. Slowly roll each doughnut in the spicy sugar mix till it’s well coated.

These Christmas doughnuts are best eaten while still a little warm for up to about a couple of hours after their made.